They're called escalopes à la Normande because, since the 19th century, Normandy has been the region of milk and its derivatives, primarily cream and butter. This recipe, which has been available in Paris since the early 20th century, is quite simple but famous.
The recipe for escalopes "à la Normande" :
Ingredients:
- 4 turkey (or chicken) cutlets
- or 4 veal cutlets (150 to 200 grams each).
- 150 grams button mushrooms
- 80 grams soft butter
- 50 cl full cream (Isigny cream is best).
- 40 grams flour
- 20 Cl veal stock (better, but not obligatory)
- 1 glass of cider or 1 glass of white wine (muscadet).
It's amazing what you can do with milk in Normandy! photo chosen by monsieurdefrance.com: slowmotiongli /depositphotos.
The process
- Flatten the cutlets (or ask your butcher to do so) to make them more even and flatter.
- Flour your cutlets
- Sauté mushrooms in butter
- When the mushrooms have finished cooking, season with salt and set aside.
- In the same pan, cook the cutlets in butter over high heat at first, then low heat in the middle.
- Season with salt and pepper
- Take the cutlets out for a moment (put them on a plate).
- Deglaze the pan by pouring in the glass of cider (or white wine) and keep the juices in the pan.
- Add the cream and veal stock (or just the cream if you don't have veal stock).
- Mix
- Return the cutlets
- Add the mushrooms you have already cooked
- Heat up
- Serve.
Variants
The recipe for escalopes à la Normande is made with veal escalopes, but they can also be made with turkey or even chicken escalopes. They can be served with sautéed potatoes or pasta.
Tips
Add a little chopped parsley at the end. Some also add chopped white onions to the mushrooms. Finally, some cut the escalopes into pieces for easier cooking.
